How was your weekend? Just as I expected when I wrote about how excited I was on Friday, mine was a total blasty. The lovely Jess of Laces and Lattes and I drove to Toronto for lunch at Fresh with two of our blog buddies Christina and Robyn. Then it was a trip to Lululemon, a coffee date with 2 friends I used to go to high school with in the Middle East (whom I hadn’t seen in 9 years!), dinner at Live Organic Food Bar, and birthday celebrations for one of my university besties at Biermarkt.
The next morning, Jess and I were up at the crack of dawn for a tune-up run with the Yonge St Running Room crew for the upcoming Yonge St 10K on April 13th. This was absolutely the coldest run I have ever done, and without Christina and Jess there, I totally would not have participated! Post-run, a group of about 30 of us headed out for brunch, and with happy bellies and nice warm clothes, we drove back home. Summed up in a sentence, we did a freezing cold run and ate part of Toronto. If only I had another weekend to recover from this weekend!
Such. Good. Times. But enough about that – I have another recipe to share with you as part of my Speedy Big-Batch Meal Prep series! I announced this a couple of weeks ago and kicked things off with Lemony Chickpea Tabbouleh Salad, which many of you made and wrote to me saying how much you enjoyed it. You have no idea how happy it makes me to hear that! I’ve got another one for you today that is just as packed with flavour.
If you missed the last Speedy Big-Batch Meal Prep post, here’s a quick summary to bring you up to speed on this series:
All of the recipes will…
- be easy to make
- be gluten free
- be nutrient dense
- make enough for 5 servings
- keep well in the fridge for at least 5 days
- contain only clean, whole food ingredients
- include options for vegan and vegetarian diets (if they’re not already suitable)
- include suggestions for ingredient swaps, plus ideas for making the meal larger in volume, without adding tons of calories
I realize (and you’ve probably noticed too) that there has been a heck of a lot of Asian-inspired recipes going up around here lately, and if you’re really not all into this particular type of cuisine, don’t worry – I promise I’ll be switching things up a bit next week! But the base ingredient of this recipe is just so convenient and easy to use, and it’s a staple in my shopping cart every week.
Broccoli slaw. Yep, super simple, and really not a pricey buy either which means you can make this recipe and stick to your grocery budget at the same time. And, when coated in this peanut ginger dressing….
…you’ve got yourself a heavenly match. While we’re talking about dressing, you might want to double (or quadruple?) the quantities called for because this stuff is awesome on just about anything. Stir fry sauce, dipping sauce, salad dressing – you name it. Just keep it sealed in a jar in the fridge and it should be good for up to 1 week – if you don’t gobble it all up before then. 😉
As you’ll see in the recipe below, all it takes is a quick whirl of the dressing ingredients in the blender, and a toss of everything in a massive mixing bowl. Voila – lunches for a week!
Asian Broccoli Slaw Salad with Peanut Ginger Dressing
Prep Time: 15 mins
Cook Time: 0 mins
Ingredients (5 servings)
- 2 bags broccoli slaw (or 24oz/680g total)
- 1 seedless cucumber, diced
- 1 red bell pepper, diced
- 1 bag frozen shelled edamame
- 1/3 cup raw unsalted sunflower seeds
- 1 large clove garlic
- 1 tsp miso (if you don’t have this, increase tamari by 1 tbsp)
- 1 tbsp each low sodium tamari and natural peanut butter
- 1 heaping tbsp chopped ginger
- 1/4 cup rice vinegar
- a few pinches of chili flakes
- In a blender or food processor, combine all ingredients for the dressing and whirl until smooth.
- Add all ingredients for the salad into a very large mixing bowl, and use a spatula to scoop the dressing out of the blender, on top of all the veggies.
- Mix well to distribute the dressing over as many of the vegetables as possible.
- If desired, divide the salad into 5 individual containers and keep refrigerated until ready to eat.
Just like the Lemony Chickpea Tabbouleh Salad, the flavour in this one intensifies a lot after a day in the fridge. A few things to know…
- To up the protein content (or to add variety), you could leave the edamame out and simply mix in a serving of canned tuna, salmon, chopped cooked chicken breast, tempeh or tofu each evening while packing your lunch.
- To increase portion sizes without adding many calories, toss in another bag of broccoli slaw or more cucumber. You might want to make extra dressing if you choose this option, or add equal parts rice vinegar and tamari to thin it out and make it go further.
- To make it soy-free, try swapping the edamame out for another protein source (such as those listed above), and swap the tamari for coconut aminos.
- To add some whole grains and boost the fiber content of the salad, serve it with crackers (Mary’s Gone Crackers, pictured above, are my faves – organic, gluten free, no crap on the ingredients label, AND you can get them at Costco!) or mix in some cooked rice or quinoa. Grains could be cooked while you’re preparing the rest of the salad and dressing in order to save time.
So tell me…
- What was the best part about your weekend?
- What’s in your lunch today?